Natalie Fuller's perfectly-balanced blend of ingrediants in this Prosciutto Wrapped Chicken Breast will make your taste bud's sing!
In a saucepan bring water, brown sugar and cinnamon to the boil
Cut fresh figs lengthways into 8 pieces each and place into boiling water
Bring down to low heat and stir occasionally until sauce reduces and thickens to a sticky paste and figs have caramelised
Shaved Asparagus and Rocket Salad with Lemon Honey Dressing :
150g baby rocket
8 spears of fresh asparagus
½ cup shaved Parmesan
2 tablespoons pine nuts
Juice of one lemon
2 tablespoons honey
2 tablespoons extra virgin olive oil
Pinch of cracked pepper
Prosciutto Wrapped Chicken Breast:
Pre-heat oven to 180 degrees
Wrap each chicken breast in two slices of prosciutto and place in baking tray
Place tray in heated oven and cook for 10 minutes. Take out and turn chicken breast onto other side. Place back in oven for a further 5 mins or until chicken breasts are cooked through
Place chicken breasts on dinner plate, top with goat’s cheese and caramelised figs
Add a handful of salad to each plate and serve.
Nutritional analysis per serving (92 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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